You may knead the dough by hand, or machine. Put all the ingredients including yeast (proofed or as is), except the extra oil for brushing and the sea salt, in a large bowl or bowl of your kneading machine.

Mix. Then knead, adding enough water till you have a soft and moist dough that will be a bit sticky as well. Shape into a ball and place in a well-oiled bowl. Turn the dough to coat uniformly with oil. Cover loosely and let it rise for about 1 1/2 to 2 hours, or till double in volume.

Turn the dough out onto a lightly floured counter. Lightly knead the dough and then divide it into 12 equal portions. Working with one portion of dough at a time, press out each portion of dough with your fingers into approximately 3 to 4-inches round that is about just under 1/2-inch thick.

Transfer them to parchment lined or lightly greased baking trays. Loosely cover them and let them rise for about 25 to 30 minutes. Using the tip of your fingers, press deep dimples into the dough, as for Focaccia. Brush the top of these with olive oil. This will create little puddles of oil on the dimpled surface of the dough. Sparingly sprinkle sea salt over this.

Bake the Potato Focaccine at 180C (375F) for about 25 minutes till a light golden brown. Cool them on a rack. These are perfect eaten warm. They’re best eaten the same day but will keep for one more day if stored in paper bags.